Wagyu Products

  • Product Info

    We offer a full range of cuts that are vacuum packaged.

    Our Wagyu beef is labeled on a combination of marble score and breed composition with an emphasis on delivering a consistent eating experience!


    Stonyrun Wagyu beef is all natural, hormone free, and antibiotic free.

    We strive to maintain a sustainable and responsible production system to give our customers and consumers confidence in the Stonyrun Farms eating experience.

  • Labels

    Stonyrun Wagyu beef is packaged under 3 labels. Based on marbling and meat/fat qualities. 

    Fullblood (100% Wagyu) beef is packed under our Vanguard Label.

    Our "Keystone" Wagyu (Crossbred thru 100% Wagyu genetics) beef is packed under our Keystone Label.

    Crossbred Wagyu (50%+ Wagyu genetics) beef is packed under our American Wagyu Label.


    While our beef is labeled on a combination of marble score and breed composition our main emphasis is on delivering a consistent eating experience! Because of this we have strict Marble Score standards.

Stonyrun Farms Product Lines

  • Vanguard Label

    100% Fullblood Wagyu Beef

    300+ Days Grain Fed

    No Growth Hormone Implants

    All Natural Feed Program

    Antibiotic Free

    MS 9+


    A luxury experience of extreme flavor. This intensely marbled product never disappoints with tender and buttery full flavor that melts in the mouth.

  • Keystone Label

    Our Keystone Wagyu Beef

    300+ Days Grain Fed

    No Growth Hormone Implants

     All Natural Feed Program

    Antibiotic Free 

    MS 7 - 9


    A premium experience of flavor. This highly marbled product carries a tender and buttery full flavor that melts in the mouth.

  • American Wagyu Label

    American Wagyu -

    i.e. Wagyu Cross Beef 

    300+ Days Grain Fed

    No Growth Hormone Implants

     All Natural Feed Program 

    Antibiotic Free

    MS 5 - 7


    A delicious experience of flavor. This well marbled product is tender, buttery, and flavorful while melting in the mouth.

At Stonyrun Farms we follow the AUS-MEAT Marbling Standards. And use an objective Carcass Camera for grading.

AUS - MEAT & MSA Marbling Standards


At Stonyrun Farms we follow the AUS-MEAT Marbling Standards. And use an objective Carcass Camera for grading.

Source: AUS - Meat

Marbling/Grading Guide - Con't

AUS - MEAT & MSA Marbling Standards

Each carcass is identified and the following information is recorded:

  • Body number and lot number
  • Carcass weight 
  • Sex – male or female
  • Tropical breed content – the hump height is also measured to guarantee the most accurate eating quality grade
  • Hanging method – determined as being either Achilles hang or tenderstretch
  • Hormonal growth promotants 
  • Ossification – measured to determine carcass maturity
  • Marbling – using both the MSA and AUS-MEAT measurement systems
  • Rib fat – measured at the AUS-MEAT standard site. Overall fat cover is also assessed
  • pH and temperature – pH is measured using a pH meter and must be below 5.71. The temperature should be below 12˚C, according to AUS-MEAT standards.
  • Eye muscle area (EMA) – measured in square cm using an AUS-MEAT grid
  • Fat color – recorded using AUS-MEAT chips from 0 (white) to 9 (yellow)
  • Meat color – recorded using AUS-MEAT standard meat color chips.
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Learn More:

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Wagyu: The Healthiest Beef

  • Oleic Acid in Beef

    "No other breed of cattle has the genetic potential to produce beef with such a high levels of Oleic Acid."


    "Wagyu marbling has unique characteristics, with higher a ratio of mono-unsaturated to saturated fats than other cattle breeds. Wagyu beef contains more conjugated linoleic acid (CLA) than other beef breeds. CLA is a fatty acid with potent anti-carcinogenic properties, as well as being an anti-inflammatory agent. Wagyu genetics also yield beef higher in Omega-3 and Omega-6 fatty acids than other beef breeds."


    Ref: Dr Tim Crowe, Deakin University
    Ref: Prof. Stephen Smith, Meat Scientist, Texas A&M University


    Source:  https://sherwagyu.com.au/wp-content/uploads/2018/07/prof-stephen-smith-wagyu-fat-properties.pdf 

    Source:  https://img1.wsimg.com/blobby/go/7493ae1b-4573-4bbe-9ca9-9ae0ad839b63/downloads/1d29b8vad_527815.pdf?ver=1584124190248 

    Source:  https://img1.wsimg.com/blobby/go/7493ae1b-4573-4bbe-9ca9-9ae0ad839b63/downloads/1d29b8vad_44157.pdf?ver=1584124190248 

  • Wagyu Fatty Acid Composition Vs Chicken, Salmon

    Wagyu beef is naturally high in healthy monounsaturated fatty acids and low in bad saturated fatty acids. 

     

    After grain finishing, Wagyu fat usually contains about 45-50% monounsaturated fat (MUFA) which has a more favorable association with heart disease because beef patties containing MUFA have been found to lower cholesterol when beef patties containing saturated faty acid fat (SFA), had the oppositie effect. The MUFA with the highest abundance in Wagyu is Oleic acid, and Oleic acid is the major fatty acid in olive oil - hence the favorable cholesterol profile from Wagyu beef.


    The composition of fatty acids varies according to location in the carcass, time on feed, ration fed, and the sire & dam of the carcass.


    Omega-3 and omega-6 fatty acids have implications in disease and their ratio can be influenced by the feed but they are generally higher in Wagyu beef than in many other breeds. The ratio between omega-3 and omega-6 has different implications to health and flavor of beef.


     Ref: Prof. Stephen Smith, Meat Scientist, Texas A&M University 

    Ref: Steve Bennett, Wagyu International


    Source: https://img1.wsimg.com/blobby/go/7493ae1b-4573-4bbe-9ca9-9ae0ad839b63/downloads/1d29b8vad_657353.pdf?ver=1584124190248

    Source: http://www.wagyuinternational.com/healthy.php

  • Oleic Acid Info

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  • Fatty Acids in Wagyu Beef

    Read The Whole Article:

    https://sherwagyu.com.au/wp-content/uploads/2018/07/prof-stephen-smith-wagyu-fat-properties.pdf